Rice vermicelli

Rice vermicelli are thin made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with cellophane noodles, which is another type of vermicelli.

Etymology and preparation

Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. Rice vermicelli are particularly prominent in the cuisines of China and Southeast Asia, many of which feature a notable Chinese culinary influence. Though not as popular as other foods like ''idli'' or ''dosa'', rice vermicelli also feature in the cuisines of and , where they are called ''sevai'' or ''idiappam'' .

One particularly well known, slightly thicker variety, is called ''Guilin mǐfěn'' , comes from the southern Chinese city of Guilin, where it is a breakfast staple.

Notable dishes

Singapore and Malaysia

*Hokkien mee: Common dish in Malaysia and Singapore where rice vermicelli is mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits.
*Satay bee hoon: Rice vermicelli served with spicy peanut satay sauce; common in Singapore.
*Sin Chew fried rice vermicelli A Hong Kong invention.

Myanmar

*Mohinga: Myanmar Rice vermicelli served with curry gravy and fish

Philippines

*: stir-fried rice vermicelli.

Vietnam

*Bánh h?i
*Bún riêu - rice vermicelli in soup with crab meat
*Bún th?t n??ng: A dish, consisting of grilled pork and vermicelli noodles over a bed of greens , herbs and bean sprouts. Also often includes a few chopped up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of ''n??c ch?m''.
*Summer roll: Rice vermicelli with shrimp and herbs in a rice paper roll; popular in Vietnam.

China and Hong Kong

* : A large number of Cantonese dishes utilize this ingredient . Usually the noodles are in broth with other ingredients such as fish balls, beef balls, and/or fish slices.